Setting The Mood For Mardi Gras

For the past 20 years, veteran showman and producer Jack Cione has presented his Mardi Gras Follies at Pearl Harbor. When security issues getting on base made the event’s continuation impossible, Jack thought that was the end of his lavish annual extravaganza. But in stepped Sarah Richards, president of the historic Hawaii Theatre, and the show was “saved” for 2006.

Mardi Gras Follies will be presented Feb. 3-5 as a benefit for the Hawaii Theatre. The show will feature showgirls in spectacular Las Vegas-style costumes singing and dancing to favorite tunes, and headliners such as Cathy Foy, a former Miss Hawaii, Carsi Green, part owner and chef at Cinnamon’s in Kailua, and award-winning performer extraordinaire Poilicious. There will be everything from ballroom dancing, the tapping of Les Jazz Hot, the sultry tango stylings of Mariko Lyons and Claudio Otero, and the marimba sounds of Greg and Junko MacDonald, who have opened for such stars as Jimmy Buffett, Harry Belafonte, Julio Iglesias and Kenny Loggins.

So plan to attend the Mardi Gras Follies, and get in the mood with this recipe for jambalaya, which is dedicated to Jack and everyone involved with the show.

In Louisiana, food cooked in Creole style combines sautéed tomatoes, onions, celery and peppers, and usually includes rice. The many local ethnic groups - French, Spanish, Black and Indian - all influence this cooking style. Most Creole seasoning contains garlic, salt, pepper, cayenne and paprika.

Cajun originally pertained to the French Canadian settlers in Louisiana, and Cajun cooking combines French methods with rural Southern ingredients. Cajun seasoning also contains garlic powder, salt, onion powder, cayenne, nutmeg, chili powder and sometimes cumin, paprika and thyme. Variations are abundant in these seasonings, and you can experiment and make a seasoning mix you like best.

While sauce is cooking, coat a nonstick pan with cooking spray, season ahi with salt, pepper and paprika to taste, and cook on high until browned on both sides, but not fully cooked through. Set aside and keep warm. Add fish to finished sauce and cook, covered, for about 15 minutes longer on low heat. Serve over cooked rice.